Classic gluten free Italian almond macaroons are super easy to make. These low carb cookies are perfect for sharing with family and friends.
Last week, I was cleaning out a storage box in my closet and found an old craft book. It’s a book I started to put together about 20 years ago.
I used to be into holiday crafts and this is a three ring notebook where ideas were collected. To be honest, I don’t think I ever made any of the projects.
However, I did collect some holiday recipes that would make nice gifts. One of them was an Italian Almond Macaroons recipe.
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The original recipe called for blanched almonds to be ground. Back then, almond flour wasn’t a regular item so it had to be made from skinless whole almonds.
Other than the sugar, the rest of the ingredients are low carb friendly. I did change up one of the ingredients, though.
The original recipe called for a few drops of bitter almond oil. This is a specialty item and not readily available. So, I used pure almond extract instead.
There’s only five ingredients needed for these Italian almond macaroons which makes them super simple to make. My three year old did most of the work.
Now that we’ve tested the recipe out, we’ll be making another batch of these low carb cookies for Christmas. They will look great mixed into a cookie assortment.
Most erythritol blend sweeteners have a cooling taste. But, the LC Foods erythritol sweetener blends do not have this cooling effect.
I prefer the taste of the LC Foods erythritol sweeteners because they add more sweeteners to the blend. This practically eliminates any aftertaste.
Why do the LC Foods erythritol sweeteners taste better? They use four low carb sugar substitutes: erythritol, chicory root, stevia, and monk fruit.
Since moving to the low carb lifestyle, I’ve never given cookies as gifts for the holidays. This year, I want to start a new tradition.
I plan to bake a few of my favorite low carb cookies this month. And, I’ll be putting them in small tins to gift to my family and friends for Christmas.
In addition to these Italian almond macaroons, I’ll be including my cream cheese cookies, peanut butter blossoms, and cranberry almond biscotti. I hope to develop at least one more low carb cookie this year.
Are you planning to bake a low carb cookies for the holidays? What’s your favorite recipe?
Gluten Free Italian Almond Macaroons
Italian Almond Macaroons - Gluten Free
- 1/2 pound almond flour about 2 cups plus 2 tablespoons
- 1/4 cup LC Foods white sweetener - erythritol
- 2 egg whites
- 1/2 teaspoon almond extract
- 1 tablespoon LC Foods confectionary white sweetener - erythritol
Combine almond flour with white sweetener, egg whites, and almond extract.
Knead mixture with hands until dough is formed.
Form dough into small balls, about 1-inch in diameter (you should have about 45 balls).
Place balls on parchment paper lined baking sheet at least 1 inch apart.
Bake at 250F at bottom of oven for 55-60 minutes.
Remove warm cookies from baking pan to wire rack and dust with confectionary sweetener while still warm.
Each cookie has about 0.8g erythritol